I’ve been ridiculously disorganised this year when it comes to Christmas presents, which is very out of character. I’ve been blaming it on my job but I can’t deny that it hasn’t all been work work work, I’ve been dragged (kicking and screaming obviously) into the whirlwind of the festive season, have imbibed many a glass of mulled wine and managed to catch up with friends left, right and centre so I can’t complain!
However, all of this seasonal activity has left me in a situation of it being the weekend before Christmas and there being a big void where all the presents for my family should be! With just one day to rectify the situation I set to work making a selection of goodies that will hopefully suit all tastes…
I knocked up some Limoncello, Christmas pudding vodka, balsamic pickled shallots, Christmas spiced granola and caramelised red onion chutney…
It was very easy to make and if you’re on a budget it’s perfect as all you need to make 4 (smallish) jars of delish caramelised red onion chutney is…
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
I was using this recipe, which I found on the Guardian website, but that is taken from The SuperJam Cookbook.
First things first, you need to get your jars ready…they will need to be clean and sterilised. I recommend using nail varnish remover to get rid of stubborn labels that you haven’t been able to soak off! I find the easiest way to sterilise jars is to put them on a hot cycle in the dishwasher and hey presto…you’re ready. If however, you don’t have a dishwasher, after you’ve given them a good wash put them in a low oven (160 degrees) for about 10 minutes. They should still be warm when you put the chutney in them.
Now, all you have to do to make the chutney is cut the onions and chilli up into short, thin slices and put them into a big pan with the bay leaves and oil…
Cook them on a low heat for about 20 minutes. I was being very wary as I didn’t want to get them stuck to the bottom of my pan so let them cook for a little longer until they were soft and taking on some colour.
Then add the sugar and both vinegars and simmer for about 30 minutes until your chutney is dark and thick…
Spoon your chutney into your sterilised jars, seal and leave to cool…
Apparently the chutney matures in flavour and is at it’s optimum tastiness after about a month…that’s if you can resist it for that long! I just wish I’d doubled the quantities as I have a feeling that 4 small jars will disappear in the blink of an eye!
I’m planning to buy a couple of cheeses to accompany my chutney and make up a little hamper…easy!
Afternoon Tease 